TWD: Butterscotch Pudding

Butterscotch. Let me just start off by telling you how much I love butterscotch. I always pick out the butterscotch first in an assortment of hard candies. I love the sweet and the buttery mixed together. It really is a match made in heaven.

So, to say I was excited about making Butterscotch Pudding for this week's Tuesdays with Dorie, is a bit of an understatement. I had visions of using this pudding in a tart shell for a Butterscotch Pudding Tart. Because... honestly... how good does that sound??

I was over at my parents house on Saturday morning and decided to rummage around their liquor cabinet (because, they seriously have anything and everything you would need in terms of liquor... its like going to a free liquor store). I knew my dad would have some Johnny Walker Black (which... I know.. is blended whiskey or whatever... semantics) until I saw this little jewel...

Glenfiddich 15 year reserve SINGLE MALT. Exactly what I was looking for! Just for kicks I poured my mom and I out some in a little glass, because honestly, I'd never had scotch before. Nevermind that it was like 10:30 in the morning. First, I smelled it and about gagged. And then I took a sip and seriously thought my tongue was going to burn off and that I would die choking on it. It was bad. My mom took a sip and I expected her response to be the same... I waited patiently looking at her, wanting her to join in the disgust for scotch with me... But she threw the glass back and after her non-chalant reaction I wouldn't have been surprised if she'd stuck her tongue down in the glass and licked it. I mean. Jeez... she pounded that scotch like nobody's business. Finally she said... "Hmm... would be better with a little water."

For those of you keeping score that's...

Mom: 1

Amy: 0

In the "who's a better drunk category. "

I didn't let the taste of the scotch deter me... I was determined that this was going to be a kick ass pudding. I got home and remembering how quick on your feet you have to be when making pudding, I laid out all my ingredients like I was on Emeril or something. I made only a half batch... because I was planning on just making two little adorable butterscotch pudding tarts.

The recipe came together quickly. I was glad I was prepared, because it made things go soooo much smoother. But, as it was coming together I noticed the pale, ashy, disgusting color that it was becoming and I was hoping that the vanilla and scotch would help fix that a bit.

It didn't and I thought... well who cares, I'll just cover the top in whipped cream. I decided to give the pudding a taste before I whipped up my tarts....

One word describes this pudding: Scotch. It should be called Scotch pudding. I mean... there is no buttery-ness whatsoever. But, if you love scotch... you'd freaking love this pudding. So... make this for your Mom (in my case, who apparently doesn't mind the taste of scotch) or your cirrhosis plagued uncle.

Thanks to Donna of Spatulas, Corkscrews & Suitcases (Cute blog name!) for picking out this recipe. Maybe once I "acquire" my scotch palate, I'll be into this pudding. Until then, I guess I'll stick to my artificial butterscotch flavors.

Nigella's Banana Bread (err... Muffins)

Last year for Christmas, my dear friend April bought me How to Be a Domestic Goddess by Nigella Lawson. Clearly... she knows me well. I mean, if there is anything in this world that I want to be... it is definitely a domestic goddess. And if there is anything in this world that I am NOT, it's definitely a domestic goddess. So, there ya go. Perfect gift.

So, I've had this cookbook for over a year (she gave me my present early) and I have YET to make something from it. I've probably read the whole thing, including most of the recipes... and while I enjoy reading the intros to the recipes and the way Nigella describes the food, nothing has jumped out at me screaming: MAKE ME NOW. Which, is a shame, because... I NEED to become a domestic goddess. I mean... I'm a single 28 year old girl. When I say I NEED to become a domestic goddess, I'm not kidding. I need a man, folks. And everyone knows... Domestic Goddessdom= Snagging a Dude.

Finally, last night with three big bananas at the peak of the ripeness, I decided to start my quest to become that domestic goddess.

I cracked open the book and found this recipe for banana bread, that I decided to make into muffins instead. I was a little surprised that the recipe didn't include instructions for myself... like, I was expecting it to say...

First, go into your wardrobe and pick out the tightest, deepest v-neck sweater that you have. Put it on. Next, curl your hair with a curling iron, so that you have soft, bouncy curls. Then put on extra mascara and black eyeliner and a little bit of a pale pink lipstick. Put on your sexiest, highest heels and pour yourself a glass of wine. Now you are ready to bake.

But, it didn't. So, I put on my apron, stayed in my sweatpants and tshirt, and pulled my hair back and got to work. I know, very non-domestic goddessy of me.

Anyway, I'm ALWAYS finagling with quick bread recipes. Trying to make them healthier and lighter (I know... AGAIN very non-domestic goddessy of me... Sheesh. Maybe I'm not cut out for this domestic goddess jazz). And this recipe was no different. I did some butter and sugar substitutions, added some pumpkin I'm trying to use up for some extra nutrients and moisture and voila... Heathy-ish Banana Muffins.

They turned out well... a good banana flavor and very moist. Next time, I'll add nuts and wear some stilettos.

Nigella's Banana Bread (muffins)
adapted from How to Become a Domestic Goddess

So, this is how I made the recipe. So, there are a few substitions and changes. She also added boozy raisins to her batter, but I opted out of that.

Make sure to cook these muffins through. With all the extra fruit they are VERY moist and therefore aren't delicious right out of the oven. They are kind of gooey at first and need to set and cool a good bit. Once they do, though, they are a really good, easy, healthy muffin recipe. And if you want to completely stray from the the domestic goddess route, then try some whole wheat flour, instead of all white. (I know, shameful!).

1 cup + 2 tbsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, melted
1/4 cup unsweetened applesauce
1/4 cup brown sugar
1/4 cup splenda
2 large eggs
3 medium-large, very ripe bananas, mashed
1/3 cup unsweetened pumpkin puree
1 tsp vanilla extract

Grease a muffin tin.

Preheat the oven to 325F and get started on the rest.

Put the flour, baking powder, baking soda, and salt in a medium sized bowl and, using your hands or a wooden spoon, combine well.

In a large bowl, mix the melted butter, applesauce and sugars and beat until blended. Beat in the eggs one at a time, then the mashed bananas and pumpkin. Then, with your spoon, stir in the vanilla extract. Add the flour mixture a third at a time, stirring well after each bit. Pour into muffin tin. They don't rise much, so I filled them pretty much to the top and bake in the middle of the oven for about a 45 minutes (but check after 30). When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the pan on a rack to cool.

Spicy Oatmeal Raisin Cookies

So, yesterday I was telling you about the buttery jam cookies that no one wanted at the party, right? Well, today, I'm going to tell you about the star of the party.

Who would have thought? An oatmeal raisin cookie would outshine... cheesecake, jam cookies, and brownies? That's how damn tasty this recipe is. It's everything that you expect an oatmeal raisin cookie to be... chewy with subtle hints of spice. Sturdy in texture, but complex in flavor. This is the oatmeal cookie that can go mano-e-mano against a chocolate chip cookie. Yes, you heard me.... mano-e-mano. It's that good.

These cookies were so good that people were shoving them in their pockets to take home with them. Thankfully, my mom had some cookie tins with these and other cookies in them to give to guests to take home, so that the cookies didn't have to endure the lint and used kleenex lining the bottoms of their coat pockets. This is an oatmeal cookie recipe that I'll whip up on a whim. I mean... normally that's reserved only for peanut butter cookies or chocolate chip cookies... but step aside old favorites... there's a new cookie in town...
Spicy Oatmeal Raisin Cookies
Originally Beth's Spicy Oatmeal Raisin Cookies

The mix of shortening and butter is what gives this cookie it's chew... I know, a lot of people don't like using shortening (although I could care less), but it's important for the chewiness. So, if you like chewy cookies, definitely follow this recipe verbatim.

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

Yield: 3 Dozen.

TWD: Buttery Jam Cookies

Continuing on with the Smorgasboard (I know I didnt spell that right) of holiday cookies... Heather of Randomosity and the Girl chose Buttery Jam Cookies for this week's Tuesdays with Dorie. And Heather, I'm right there with you... how could you go wrong with a recipe called... Buttery Jam Cookies?

These cookies are super moist and tender and very cakey. Not really the consistency of your regular ole cookie. I added cherry preserves and since these were going to be on a cookie tray at a Christmas Party, I festive-ed them up with little maraschino cherries on top.

These cookies were good, but not as good as I had hoped. They honestly didn't have much flavor at all. I added additional cherry preserves to the recipe, as I just didn't think the amount called for in the recipe would be enough for my cherry-loving self, but they didn't have an overwhelming cherry flavor. Or, even a slight cherry flavor.

I rolled and flattened my cookies out with wet hands when putting them on my cookie sheet, because I had heard other TWDers saying that they ended up looking exactly how you placed them on the cookie sheet... and I wanted a smooth looking cookie, not a biscuity, sconey cookie.

Sadly, no one touched these cookies on the cookie tray. I thought maybe they were a little too retro-y looking with the maraschino cherry and all.

All-in-all not a bad cookie at all... but nothing to write home about. Not buttery or jam-y. Hmph. Oh well...

Brown Sugar Cookies

There comes a point in your 28 years of life that you start to think that you've tried every imaginable type of cookie. I mean... especially if you've got a sweet tooth like mine. Obviously there are going to be variations of cookies that I haven't tried, but I didn't really expect to come across a flavor profile in a cookie that seemed different to me. So, I was VERY surprised when I bit into one of these cookies...

Brown Sugar Cookies.

See... I know exactly what you're thinking. You're thinking that you already know how these cookies taste without even tasting them. You can imagine in your head what a brown sugar cookie would taste like, right???

Well, you're wrong. Because this cookie is deceptively titled. You see... it should be called...

Out of this world browned butter brown sugar cookie.

BROWNED BUTTER. OH MY GOD WHERE HAVE YOU BEEN ALL MY LIFE? Sweet, sweet browned butter. Wow. I mean, sure I'd heard of browned butter pasta sauces and whatnot, but browned butter in a cookie. GENIUS. I'm sorry. I don't mean to keep shouting at you... but these cookies are so DAMN good.

Originally, I think this is a Cook's Illustrated Recipe... and bless their hearts for thinking of putting browned butter and brown sugar into a cookie. These cookies are rich and interesting without being pretentious. Texturally, they're what you'd expect from a brown sugar cookie... molassey and chewy with crispy edges. But the flavor... the flavor is so deep. I feel like it could be described like a wine... it starts off sweet and then finishes with a deep, rich butter flavor that lingers on your palate. Awesomeness. I will definitely make these again and you should try them, too.

I found the recipe here

But, because I love them so much... I'm reposting the recipe for you (and me)

Brown Sugar Cookies
Makes 2 Dozen Cookies
from Cook's Illustrated

Here's a tip on browning the butter... brown it in a skillet. I first tried in a saucepan and it was taking forever. Transferred it to a skillet and voile! Way quicker. But, be careful not to burn the butter!

14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min. Preheat oven to 350 degrees F. In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in. Mix flour, baking soda, and baking powder in a bowl. Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined. Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets.

Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. (It says the cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to overbake.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.

Masterpiece White Chocolate Macadamia Nut Cookies

There is a company here in Nashville called The Christie Cookie. They have three basic cookie recipes: Chocolate Chip, Oatmeal Raisin, and White Chocolate Macadamia. Now, let me just state for the record that their White Chocolate Macadamia nut cookie is sublime. It's buttery, and soft, and the white chocolate is sweet and the nuts crunchy. It's like the white chocolate macadamia nut cookie at it's very best. But... it still has that "mass production" type of feel to it. You know what I mean? Like, it's delicious... but you taste it and can tell it's not homemade.

Anyway... any white chocolate macadamia nut cookie that I eat automatically gets compared to the Christie Cookie.

This recipe is from Anna over at Cookie Madness and this is the second time I've made this cookie. It is delicious. It has the addition of Baileys Liquor in it... and while you can't really pinpoint that flavor in the end result, it does give the cookies an additional depth of flavor. These cookies bake up thick and sturdy and are very easy to make.

My mom invited me over this past weekend for a Cookie Baking Bonanza and this was one of the recipes we made. In comparison to the Christie Cookie... these are a little different. These are not as soft and less buttery. I think sometime, I'll try this recipe with some butter flavored shortening added (in place of some of the butter) and add some toffee chips to the batter to see if I can get the consistency, crumb, and flavor profile of the Christie Cookie. Regardless, if you're looking for an awesome white chocolate chip cookie recipe... this should be your starting (and ending!) point.

Recipe at Anna's Blog for Masterpiece White Chocolate Macadamia Nut Cookies

TWD: Grandma's All Occasion Sugar Cookies

Well... not my Grandma's. More like Dorie's Grandma and Dorie's Husband's Grandma.

Semantics aside, this Tuesdays with Dorie recipe was chosen by Ulrike of Kuchenlatein. Ulrike has a lovely blog and as I'm writing this post, it finally occured to me to try to figure out what the heck Kuchenlatein means... and all I can find in google are kitchen latin or dog latin? Oh well... foreign languages were never my strong suit.

Truth be told... I'm not much of a sugar cookie girl. Particularly not the type of sugar cookies that get decorated, because they always seem hard and flavorless and merely vehicles for decoration. And folks, I take taste over appearance ANY day.

So, when this recipe was announced I was like... oh great.... another opportunity for me to take something that is supposed to be decorated and dolled up and turn it into something very ugly and tasteless. Hooray.

The cookie itself wasn't bad. But... again... it's a crunchy-ish, plain cookie that needs an eye for detail to pretty it up. Better eyes than I have, that is...

Anyway... I did make some stars and christmas trees and decorated them with some food coloring added to some melted white chocolate chips... so, I can at least say my cookies are festive! Check out Ulrike's blog for the recipe!